Lemon Poppy Coffee Cake

from The Plant Paradox Cookbook, by Steven R. Gundry, MD

 

Serves 8

Ingredients:

• Butter or ghee
• 1 ½ cups almond flour (or hazelnut flour)
• ¼ cup coconut flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 pastured eggs
• ½ cup Swerve (erythritol)
• ¼ avocado oil
• Juice of 3 lemons
• Zest of 2 lemons
• ¼ cup unsweetened full fat, canned coconut milk
• 1 teaspoon vanilla extract
• 2 tablespoons poppy seeds

Directions:

1. 1. Coat a 9 x 5 inch loaf pan lightly with butter or ghee and line with parchment paper. Preheat the oven to 350°F.
2. 2. In a large bowl, whisk together the almond flour, coconut flour, salt and baking soda.
3. 3. In a small bowl, combine the eggs, Swerve, avocado oil, lemon juice, lemon zest, coconut milk and vanilla extract.
4. 4. Whisk the wet ingredients into the dry ingredients until well combined.
5. 5. Fold in the poppy seeds, then transfer dough to prepared loaf pan.
6. 6. Bake for 35-40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
7. 7. Let cool for a few minutes before running a knife around the edge of the pan to help remove the loaf. Serve while still warm, or at room temperature.